Clinton's

CLINTON'S provides Casual Fine Dining that blends Berlin‑inspired creativity with a focus on Brandenburg produce; its philosophy centres on craftsmanship, attention to detail and seasonal, product‑driven dishes, sourcing sustainably from suppliers such as Rixmanns Hof. The space is modern and inviting, with a casual fine‑dining room and a wine‑lounge for intimate gatherings; evening service functions as a lively 'prime‑time' stage inviting guests to a personable, high‑quality experience. Cuisine is contemporary and product‑focused, combining seasonal Brandenburg ingredients with international influences; the kitchen uses precise techniques including long‑fermented natural sourdough for the bread basket and dry‑aging, and offers à la carte and themed multi‑course menus with considered wine pairings. Chef de Cuisine Stefan Lorenz leads the kitchen after eight years in star gastronomy across Dresden, Berlin and Austria and regularly composes new, modern interpretations; the team has collaborated with high‑profile chefs, including a joint evening with a colleague from the three‑Michelin‑starred Rutz. Recognition includes Newcomer 2023 in the Michelin Guide and a maximum 40/40 on Mein Lokal, Dein Lokal – Der Profi kommt. Specialties include a 6‑week dry‑aged entrecôte, house brioche rolls from a signature recipe and housemade teriyaki gel; the house stages multi‑course events and wine‑paired dinners and presents seasonal four‑course tasting menus with wine pairings and curated tasting evenings with included aperitifs and wine accompaniment.